Macaroni With Eggplant

The ardor for eggplant continues onward. It is such a good, versatile ingredient that can make a meal become more than originally conceived.
For example a simple "butter" pasta dish has been livened up thanks to crumbly texture eggplant.
I chopped up a small one founded at the corner market, stir fried the bits in olive oil and spices, and rested them in seemingly plain macaroni. It was an interesting, meaty tasting dish that was worth the greedy second helping. In addition to garlic, black pepper, cumin, and other dried cabinet things, the touch of Chinese Sauce went a long way. Read the labels on Chinese Sauce, some of them contain non-vegan ingredients.


Macaroni With Eggplant Ingredients and Preparation

2 cup macaroni, cooked
2 tablespoon almond milk
1 teaspoon salt
1/4 teaspoon black pepper

1 tablespoon olive oil
1 small eggplant, diced
1 tablespoon Chinese Sauce
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon black pepper

Prepare macaroni according to package directions. Stir in almond milk, salt, and black pepper.
With temperature set to medium high, heat olive oil in a skillet.
In a small bowl, mix diced eggplant with Chinese sauce, garlic powder, cumin, turmeric, and black pepper. Pour this mixture into hot skillet and turn every few minutes until nicely browned. Should be 8-9 minutes.
Stir finished eggplant with cooked macaroni. Serve.